Loaded Breakfast Casserole

This breakfast casserole is cheesy, flavorful, and absolutely delicious. It’s loaded with tofu, veggies, cheese, and lots of spices. It’s the perfect crowd-pleaser for brunch or a delicious dish to make in advance and heat up in the mornings for a quick and nutritious breakfast.

Ingredients

• olive oil
• white onion
• bell pepper of choice
• minced garlic
• firm or extra firm tofu
• spices: turmeric (for color), onion powder, garlic powder, paprika
• salt and pepper
• unsweetened plain rice milk
• nutritional yeast
• soy sauce or tamari
• russet potatoes
• vegan cheese
• green onion, for topping

How to make this breakfast casserole

1. Prepare. Preheat the oven to 375°F. Grease a 9×13 baking dish. Chop the onion and pepper into small pieces.
2. Sauté the garlic, onion and pepper. Heat the oil in a saucepan over medium-high heat. Add the garlic, onion, and pepper. Sauté for 5-7 minutes, until the onion is translucent and the pepper is fork-tender. Remove from heat and set aside.
3. Mix all of the ingredients. Drain the tofu and crumble it into a large mixing bowl. Add all of the spices, rice milk, nutritional yeast, soy sauce, chopped potatoes, and 1 cup vegan cheese. Mix until combined. Mix in the cooked veggies. Pour into the prepared baking dish. Top with the remaining 1/2 cup cheese.
4. Bake. Cover the dish in foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and cook for another 15 minutes. Cool slightly and serve topped with green onions.

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Loaded Breakfast Casserole

This breakfast casserole is cheesy, flavorful, and absolutely delicious. It's loaded with tofu, veggies, cheese, and lots of spices. It's the perfect crowd-pleaser for brunch or a delicious dish to make in advance and heat up in the mornings for a quick and nutritious breakfast.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Breakfast

Servings 6 servings

Ingredients

  

• 1 medium white onion ~1 cup chopped
• 1 small bell pepper
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 2 packages firm or extra firm tofu
• 1/2 tsp turmeric
• 1 tsp onion powder
• 2 tsp garlic powder
• 2 tsp paprika
• 1/2 tsp black pepper
• 1 tsp salt
• 1/2 cup unsweetened plain rice milk
• 1/3 cup nutritional yeast
• 2 tbsp soy sauce or tamari
• 1 lb russet potatoes peeled and chopped
• 1 1/2 cup vegan cheddar or mozzarella cheese separated
• Chopped green onion, for topping

Instructions

 

• Preheat the oven to 375°F and grease a 9×13 baking dish. Set aside.
• Chop the onion and pepper into small pieces. Heat the oil in a saucepan over medium-high heat. Add the onion, pepper, and garlic. Sauté for 5-7 minutes, until the onion is translucent and the pepper is fork-tender. Remove from heat and set aside.
• Drain the tofu and crumble it into a large mixing bowl. Add all of the spices, rice milk, nutritional yeast, soy sauce, chopped potatoes, and 1 cup vegan cheese. Mix until combined. Mix in the cooked veggies. Pour into the prepared baking dish. Top with the remaining 1/2 cup cheese.
• Cover the dish in foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and cook for another 15 minutes. Cool slightly and serve topped with green onions.